Sweet potato wedges with houmous
- Age: 10–12 months (Self-feeding)
- Texture: Finger food
- Prep: 5 min
- Cook: 25 min
- Makes: 1–2 portions
Ingredients
- 1 medium sweet potato
- 1 tsp olive oil
- 2 tbsp houmous, low-salt
Contains: Sesame
Method
- Cut the sweet potato into wedges; toss in the oil and roast at 200 °C for 25 minutes.
- Cool, then serve with the houmous for dipping — or dip them yourself and hand over.
Safety: Cool fully before handing over — the inside stays hot much longer than the outside. Always sit your baby upright and stay with them while they eat.
Storage: Wedges keep 2 days in the fridge.
Tip: Dipping is a skill in itself at this age, and a messy one. It is worth the mess.
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